*  Exported from  MasterCook  *
 
                           Peruvian Potato Salad
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Salads                           Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Coombes RNCM95A
    1      small         Onion -- thinly sliced &
                         Separated into rings
    3      tablespoons   Lemon juice
      1/2  teaspoon      Salt
      1/8  teaspoon      Ground red pepper
    1 1/2  pounds        New potatoes
    2      packages      (3 oz each) cream cheese
                         Softened and cut into 1/2
                         Inch cubes
      1/2  cup           Half and Half
    2      small         Serrano chilies -- seeded &
                         Finely chopped
      1/4  teaspoon      Salt
      1/4  teaspoon      Ground tumeric
                         Bibb lettuce leaves
   12                    Greek olives
    3                    Hard-cooked eggs -- peeled *
                         Cut into fourths
 
 Mix onion, lemon juice, 1/2 t salt and the red pepper; cover and
 reserve.
 Heat 1 inch salt water (1 t salt to 1 cup water) to boiling. Add
 potatoes.
 Heat to boiling; reduce heat. Cover and cook until tender, 20-25
 minutes; drain and cool. Pare potatoes; cut into fourths. Heat cream
 cheese, half & half, chilies, 1/4 t salt, and the tumeric over low heat,
 sitrring frequently, until mixture is smooth, 10-12 minutes. Arrange
 potatoes on lettuce leaves. Spoon cheese mixture over potatoes. Drain
 onion; arrange on cheese and potatoes. Garnish with olives and eggs.
 
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